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Foodie Thursday: Chicken with Walnut Pesto and Pomegranate

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish: Chicken with Walnut Pesto & Pomegranate. Scroll down to find the recipe.

Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 2 Apr 2015 17:05

Music Played

  • Bruce Springsteen

    Glory Days

    • Bruce Springsteen - Born In The USA.
    • CBS.
  • Paloma Faith

    Beauty Remains

    • (CD Single).
    • RCA.
  • Van Morrison

    Caravan

    • Moondance.
    • Warner Bros.
  • Van Morrison

    Caravan

    • Moondance.
    • Warner Bros.
  • Sheryl Crow

    All I Wanna Do

    • The No.1 Acoustic Rock Album (Variou.
    • Polygram Tv.
  • Mike + the Mechanics

    All I Need Is A Miracle

    • Mike & The Mechanics.
    • WEA.
  • Train

    Bulletproof Picasso

    • (CD Single).
    • Columbia.
    • 001.
  • Art Garfunkel

    Bright Eyes

    • Art Garfunkel - Album.
    • CBS.
  • David Gray

    Babylon

    • (CD Single).
    • Iht Records.
  • Brian Wilson, David Marks & Al Jardine

    The Right Time

    • No Pier Pressure.
    • Capitol Records.
    • 006.
  • Mott the Hoople

    Roll Away The Stone

    • Mott The Hoople - Greatest Hits.
    • CBS.
  • a‐ha

    Hunting High and Low

    • A-Ha - Hunting High & Low.
    • Warner Bros..
    • 5.
  • Ed Sheeran & Rudimental

    Bloodstream

    • (CD Single).
    • Atlantic.
    • 002.
  • Amy Winehouse

    You Know I'm No Good

    • (CD Single).
    • Island.
  • Metallica

    Mama Said

Chicken with Walnut Pesto & Pomegranate

by Xanthe Clay from The Contented Cook (Kyle Books)

 

Serves 4

Prep time: 10 mins

Cooking time: 25 mins

 

Ingredients

4 chicken legs, or 1 whole chicken, jointed

1 tbsp honey

2 red onions, each peeled & cut into eight wedges, & tossed in a little olive oil

Walnut pesto (see below)

Seeds from ½ pomegranate

Salt

Pomegranate molasses (optional)

  

 

Method

 

1.  Preheat the oven to 200°C/gas mark 6. Rub the chicken with honey & a pinch of salt, & put in a large roasting tin surrounded by the onions in a single layer.

2.  Roast for 25 mins. Serve the chicken & onions with the walnut pesto, & a generous scattering of pomegranate arils, plus a trickle of pomegranate molasses if you have it.

 

For The Walnut Pesto:

Ingredients

Leaves from a large bunch of parsley

110g shelled walnuts

110ml olive oil

Salt

 

Method

1.  Put the parsley & walnuts in a food processor with a fat pinch of salt. With the motor running, dribble in the oil, chopping the ingredients coarsely.

2.  Stop while it is still a very rough paste. (This mixture will last at least two days in the fridge.)

Broadcast

  • Thu 2 Apr 2015 17:05